PARIS | BAKING | YORKSHIRE | POTATOFood and Travel

S T A P L E

STAPLEFOOD AND TRAVEL

(II)

ACKNOWLEDGEMENTSSpecial thanks to the Old Glen House, Cul De Poule, Solopress and to my parents.

ACKNOWLEDGEMENTS(II)

MAP(three)

ABOUT(one)

LA VILLE-LUMIÈRE(four)

CUL DE POULE (twelve)

MUSÉE DU LOUVRE(sixteen)

LA DÉFENSE(twenty-six)

PÂTISSIERE AND CAKES(thirty-four)

HOME BAKING(fourty-two)

BREAD AND BUTTER PUDDING(fourty-four)

TRAMS(forty-eight)

BETTY’S TEA ROOM(!fty-eight)

BRIMHAM ROCKS(sixty-two)

FLOWERS(!fty-six)

THE OLD GLEN HOUSE(!fty)

HISTORY OF POTATOES(sixty-eight)

POTATO COOKING METHODS(eighty-two)

POTATO DAUPINOISE(eighty)

BIBLIOGRAPHY(ninety)

YORKSHIRE

POTATO

PARIS

BAKING

(one)

ABOUTFor my Digital Photography Final Major Project I have decided to produce a self designed (photography and layout) short magazine based on food and travel of which will be submitted in a printed or pdf format.

I’ve assigned myself this brief as I strongly feel that there isn’t enough magazines in this !eld that are visually strong and appealing. I think that this !eld of photography is up and coming, and there are a slight few who are leading the way. My main in"uences for this magazine come from the work of ‘Cereal’ and ‘Kinfolk’ magazines and ‘COS’ clothing.

A staple diet consists of a food that makes up the dominant part of a population’s diet. These foods are often or always eaten daily and regularly supply an individuals major proportion of energy and nutrition, although they should be added to other foods to avoid malnutrition. Food staples are inexpensive and contain macronutrients such as carbohydrates, proteins and fats and vary from place to place depending on availability. Staple foods are commonly plant materials and early civilizations would consume these as they are suitable to store over long periods without decay. These foods vary and are used in different parts of the world, usually dependant on what plants are native to a region. Most staple foods are derived from cereals such as barley, maize, rice, rye and wheat, starchy tubers or root vegetables like potatoes and yams, pulses, fruits and in some regions class olive oil, coconut oil and sugar as their staples. There are only a few hundred plant species in the world that contribute signi!cantly to human food supplies despite being more than 50,000 being edible. Maize, rice and wheat are the highest in human consumption with 15 crop plants providing the world’s food energy intake.

It is with this information that I have decided to label my magazine, Staple, as I believe that this is appropriate and a good concept due to the content being based around food and travel. It also gives me the opportunity to expand the magazine. For instance, if I wished to continue with this I could use one of the 15 crop plants for each magazine so there would be a minimum of 15 issues.

I have decided to separate the magazine into the following chapters: Paris, Baking, Yorkshire and Potatoes. Paris looks at the city itself, alongside food and architecture which also links slightly into the following chapter of baking. Most of my childhood was spent in my Grandma’s kitchen baking so I thought this would be a relevant chapter to include. Another chapter is Yorkshire, my home county, which is portrayed the opposite of Paris, re"ecting the countryside rather than opposing cities. The magazine !nishes with a chapter about potatoes, looking at the different types and colours of potatoes and using them in different and favourite recipes.

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LA VILLE-LUMIÈREPARIS, THE CITY OF LIGHT

Paris has been good and bad to the aristocratic de Cygne family over the centuries. While one generation is welcomed at the court of Versailles, another faced the guillotine during the Reign of Terror. Edward Rutherfurd’s latest historical novel tracks the de Cygnes and a few other families in Paris from 1261 to 1968 as the city evolves from a medieval outpost to world-class metropolis. His primary focus is on the cohort born later in the 19th century who grew up to witness the existential threat to Paris in two world wars. Aside from noble de Cygnes, the book follows the merchant Blanchard family, the working class Gascons and the lefty Le Sourd clan. Action jumps from their day to points in the past. The fates of families intersect over the centuries like lines on a subway map.

The churches, gardens and back alleys of long-ago Paris are revealed through the characters’ eyes. And they bump into a few famous people along the way: Cardinal Richelieu plots away. Marc Chagall doodles

on the table cloth, and Gustave Eiffel explains the engineering behind his tower. Rutherfurd spends time up and down the social ladder in Paris, but he seems to prefer the chateau over the hovel. The wealthier characters tend to be more fully drawn. With so many characters over so many centuries, some seem to merely exist to keep some plot thread moving or to show off some facet of the city.

Rutherfurd does provide good glimpses of Paris as it was, like the old Knights Templar fortress and a stumpy Eiffel Tower halfway !nished. But since he’s time jumping, the author has to redraw Paris again and again. He sometimes leans heavily on expository dialogue to do the work, like this father-son exchange from 1887: “Did you know that the original Louvre was just a small medieval fort guarding the river, in the corner of the present palace?” his father inquired casually.“Yes,” Roland replied. “It was just outside the old city wall of King Philippe Auguste.”

PARIS, THE CITY OF LIGHT, REFERS TO THE INTERLECTUALS AND HIGH CONCENTRATION OF WRITERS,

ARTISTS, AND ACADEMICS THAT HAVE BEEN DRAWN TO THE CITY.

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Whenever we can, we source organic ingredients. This way, we not only do what is good for the Earth, we also ensure our ingredients are the highest quality. It’s about !nding the very best, in a way that is good for all of us.

This philosophy in"uences every part of the way we do business, from the food we serve to the design of our stores to the materials we use. We use reclaimed wood and recycled Gypsum in construction, energy-ef!cient lamps, which is environmentally friendly, and is used for our cleaning supplies and packaging as well.

It’s good for our bodies, communities, and for our earth.

Friends and strangers alike come together around our communal table to break bread and linger for a while.

Like all of our furniture, the communal table is made from reclaimed wood, which means no trees were sacri!ced for us to sit and unwind. Take a seat next to a neighbor, share the Brunette and be reminded that, even in the in the big city, we are a community.

Our bread is made today exactly as it was in the beginning: with organic stone-ground "our, salt and water, kneaded and shaped by hand and baked in a hearth under the watchful eye of artisan bakers.

The process is long, and delicate...and worth every effort.

“A welcomed retreat from the harsh english winter, this cafe offered all the comforts of a modern day home in France. Freshly baked breads and pastries, accompanied by condiments out of another world, the food selection beyond the front glass counters, onto the menu was mouth watering. Portion sizes are generous without being overpowering and "avours are combined with a touch of genius to offer a simplistic meal, with a touch of class. De!nitely a wholistic approach to country food.”

“Ideal place for light lunch, salads or late breakfast (breakfast until 12.30) fresh ingredients, lovely bread and patisserie cosy atmosphere brisk and friendly service. Bit noisy but not surprising when shoppers tourists and opera lovers were enjoying a sit down.” “We went in here on the Saturday afternoon for some tea/coffee and cakes. Staff were very friendly, great selection of teas, coffees and deserts. The deserts are amazing!!!!Def worth a visit, only down side is that it is a small bit pricey but you def get what you pay for.”

“We had a great lunch selecting from a wide array of choices for both light and hearty eaters. Many vegetarian friendly options. Attentive service and nice ambience. Highly recommended.”

‘Cul de poule’ in French is both a come-hither pout and a mixing bowl – and both meanings apply in this tiny restaurant (rumour has it that the trendy term these days is ‘neobistro’) in the Rue des Martyrs.

If the terrace doesn’t look like much, don’t let it put you off – instead head straight inside to the welcoming interior, which is thankfully a million miles from its predecessor, a grotty kebab shop. If you haven’t reserved and the room is packed out, you can take refuge on the !rst "oor – don’t be put off if the charming waitress informs you that it’s ‘un peu spécial’. The walls are decorated by an mural drawn by Shoboshobo, and you’ll !nd yourself lounging on cushions to eat all that’s missing are togas and grapes being dropped into your mouth to complete the image of a decadent Greco-Roman banquet.

When it’s time to eat, you’ll choose from a selection of menus (#15 for starter/main or main/dessert, #18 for all three, #10 more in the evening). Though portions are on the small side, the kitchen takes an original and often inventive approach to, say, carrot gazpacho, salmon tartare, sea bream and pasta salads. There’s a worthwhile attention paid to saucing, and the top quality produce stands out –vegetables, for example, come from the famous kitchen of Michelin-starred chef Alain Passard.

The limited dessert menu maintains the high standards of ingredients, like strawberries with Chantilly cream. Wines are ‘natural’, in keeping with the ethos, with a glass at #5 and a bottle at #32. Overall, Le Cul de Poule is worth a winning pout, even if the menu could push itself a bit further to achieve real excellence.

“Three of us had a meal at this modest restaurant. The food was perfectly acceptable albeit the highlight was the M&M desert! It is very dif!cult to get reasonably priced meal in Paris but this place represented good value when compared with the others.”

“The service was beyond excellent. The owner is super cool, and very hip. The waitress was so nice. I actually ate there twice in two weeks. I have an apartment a few minutes away in the very happening 9th arrondisement neighbourhood, and had heard about this place from

some locals. The second time back I brought some friends who were visiting from New York and Boston. When the waitress found out my friends were Americans, the waitress translated the whole menu for them in English (which was a nice break for me- lol). They loved her and even took pictures with her. As wonderful as she was, the food was even better! You de!nitely want to do the “menu”, as it is an amazing bargain. We had the zucchini soup and the foie gras as the entrees (starters) and for “le plat” (main course) I had a huge and perfectly cooked steak, as did one of the other guests, and the other two did the !let “tres mignon” de porc, which I had the !rst time. They were amazing. I loved my steak, because I love a big steak, and I was hungry! To the reviewer who gave a !ve star review (yet only rated them an overall 4 for the steak not being cooked just the way they liked it, the reviewer should have simply sent it back. The waitress gave that option when she explained the the cooking temperature choices. So that one was on you. I would give them a six, if it was possible. We skipped dessert, as my friends wanted the touristy bells and whistles crepes on la Butte Montmartre. My French cousin is apartment sitting for me, and I asked him if he knew about Cul de Poule, and he said in his very fast Parisian “everybody does”, so again---do not miss this place! 10 sur 10!!! Merci et a bientot! Make reservations!!! Seating starts at 8pm If you forgot to make a reservation, go at 8, they will get you in!”

“We arrived on a busy Sat. afternoon without a reservation. The cheery hostess told us that there wasn’t any inside seating available so we were seated in the outside plastic-enclosed seating area which was !ne. It’s a nice place, good value, good food and friendly staff. My husband and I each got a nice glass of bourdeaux. We both got the butternut squash soup and hearty and "avorful onglet de boeuf. and !nished things off with a mango pana cotta. A little more special than your cut and dried bistro fare.”

“We stumbled across this restaurant entirely by accident. It turns out, it was our best meal in Paris. It is a small restaurant in on a commercial street in a trendy residential neighborhood in Pigalle. Owners are very sweet. Most importantly, the food was wonderful. It was also, surprisingly, well-priced.”

CUL DE POULE THE TASTE OF FRENCH CUISINE IN A CHARMING RESTAURANT

SITUATED IN THE 9TH ARRONDISEMENT.

The 18th century has often been called the century of Enlightenment. It was a time of new ideas and new ideals. Much of the thinking of the enlightenment had to do with scienti!c reasoning and a reconnection to nature. This ‘reasoning’ was re"ected in the city itself as people began to pay more attention to both the social and political health of the city. These ideals blossomed towards the end of the 18th century during the reign of Louis XIV and were carried on into the many building projects of the 19th century. Many of these enlightened ideals are prevalent today and help de!ne modern society.

The redesigning of Paris began under Louis XIV. During his reign Paris was still primarily medieval in its design with winding narrow streets and bad sanitation. However due to increasing population and many of the new ideals permeating society, new building was undertaken to expand the city. In 1783 it was forbidden for new streets to be built less than 30 feet wide, starting the trend of wider, more accessible streets. Still this did not mean that the streets had to be straight. As the city grew more rapidly than planned building could be accomplished, people put up houses wherever and however they wanted.

The amount of light let into the city became a big issue for Parisians who felt the city air to be oppressive, heavy and bad for the health. As historian Daniel Roche puts it:

The street decided the nature of the dwelling, not vice versa, narrow streets and unhealthiness were inseparable in their thinking, which put the circulation of air at the top of medical values.” (Roche, 101)

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MUSÉE DU LOUVRE ONE OF THE WORLD’S LARGEST MUSUEMS

The Louvre, in its successive architectural metamorphoses, has dominated central Paris since the late 12th century. Built on the city’s western edge, the original structure was gradually engulfed as the city grew. The dark fortress of the early days was transformed into the modernized dwelling of François I and, later, the sumptuous palace of the Sun King, Louis XIV. Here we explore the history of this extraordinary museum that has occupied it since 1793.

During the forty-three-year reign of Philippe Auguste (1180–1223), the power and in"uence of the French monarchy grew considerably, both inside and outside the kingdom. In 1190, a rampart was built around Paris, Europe’s biggest city at the time. To protect the capital from the Anglo-Norman threat, the king decided to reinforce its defenses with a fortress, which came to be known as the Louvre. It was built to the west of the city, on the Seine.

Philippe Auguste’s fortress of 1190 was not a royal residence but a sizable arsenal comprising a moated quadrilateral with round bastions at each corner, and at the center of the north and west walls. Defensive towers "anked narrow gates in the south and east walls. At the center of this complex stood the massive keep, the Grosse Tour (!fteen meters in diameter and thirty meters high). Two inner buildings abutted the outer west and south side walls of the Louvre.

The Salle Basse (Lower Hall) is all that remains today of the Louvre’s medieval interior. Its original function is unknown and the vaulted ceiling (now destroyed) rested on two columns at the center of the hall and on supporting walls. The vaulting, columns, and corbels that can be seen today date from 1230–40 and were added to the old masonry. In the mid-14th century, Paris spread far

beyond Philippe Auguste’s original wall. With the onset of the Hundred Years’ War, further defenses were needed for the French capital. Etienne Marcel, provost of the merchants of Paris, instigated the construction of an earth rampart , which was continued and developed under Charles V. The new defenses encompassed the neighbourhoods on the right bank of the Seine. Enclosed within the expanding city, the Louvre lost its defensive function.

In 1364, Raymond du Temple, architect to Charles V, began transforming the old fortress into a splendid royal residence. Contemporary miniatures and paintings contain marvellous images of ornately decorated rooftops. Apartments around the central court featured large, elaborately-carved windows. A majestic spiral staircase, the “grande vis,” served the upper "oors of the new buildings, and garden was created at the north end. The sumptuous interiors were decorated with sculptures, tapestries, and paneling.

After the death of Charles VI, the Louvre slumbered for a century until 1527, when François decided to take up residence in Paris. The Grosse Tour circa 1795, was destroyed, affording still more light and space. The medieval Louvre was a Renaissance palace.

The demolition of the Grosse Tour marked the beginning of a new phase of building work that would continue through to the reign of Louis XIV. The transformation of François I’s château continued under Henri II and his sons. However, the construction of the Tuileries palace some 500 meters to the west led to a rethinking of the site.

BUILT ORIGINALLY AS A FORTRESS TO PROTECT AGAINST POSSIBLE RAIDS FROM THE VIKINGS. THE LOUVRE WAS RECONSTRUCTED IN THE

16TH CENTURY TO SERVE AS A ROYAL PALACE UNTIL 1793 WHERE IT BECAME A FINE ART MUSEUM.

Even after its transformation, Charles V’s château was inadequate for the needs of François I, who ordered the construction of new buildings at the Louvre in 1546. The medieval west wing was demolished and replaced with Renaissance-style buildings designed by Pierre Lescot and decorated by Goujon. The work begun under François I was completed by Henri II, who created the Salle des Caryatides (Hall of the Caryatids) on the ground !oor and built a new wing following the demolition of the castle’s medieval south wing. The Pavillon du Roi was built at the junction of the new buildings and housed the king’s private apartments on the "rst !oor. The new, uniform facades established the Parisian Renaissance style. Their decoration was "nally completed under Henri IV.

In the second half of the 16th century, the Louvre was an astonishing mixture of new buildings, work in progress, and half ruined structures over 200 years old. Dissatis"ed with its lack of comfort, and with the noise and smell of the city, Henri II’s widow Catherine de Médicis ordered the building of a new residence a short distance to the west. Plans for the Tuileries palace were drawn up by Philibert Delorme in 1564, but work was discontinued a few years later.

In 1566, Charles IX began building the ground !oor of the Petite Galerie, a small wing intended to serve as a starting point for a long corridor connecting the Louvre to the Tuileries along the banks of the Seine. The plan to create a link between the two palaces was beginning to take shape.

Henri IV built the Galerie du Bord de l’Eau (Waterside Gallery) between 1595 and 1610. Also known as the Grande Galerie, the long passage provided a direct link from the royal apartments in the Louvre to the Tuileries palace, ending with the Pavillon de Flore. To avoid excessive monotony along its 450-meter façade, two architects were hired: Louis Métezeau for the east end and Jacques II Androuet du Cerceau for the west. During the same period, the Galerie des Rois (Kings’ Gallery) was built on top of the Petite Galerie.

Henri IV’s tragic death on May 14, 1610, left his works un"nished: the main shell of the Grande Galerie was complete and roofed, but the interior remained undecorated. His successor, Louis XIII, acceded to the throne when he was only nine years old. Work begun by him "fteen years later was completed under Louis XIV.

The reigns of Louis XIII and Louis XIV had a major impact on the Louvre and Tuileries palaces. The extension of the west wing of the Cour Carrée under Louis XIII marked the beginning of an ambitious program of work that would be completed by Louis XIV and added to by Louis XV, resulting in the Louvre that we see today. However, following the completion of Versailles, royal interest and lust towards the palace waned, plunged the Louvre into a new period of dormancy.

In 1625, after over ten years of inactivity, Louis XIII decided to resume construction work and carry out the so-called Grand Dessein (Grand Design) envisaged by Henri IV. Louis XIII ordered the demolition of part of the north wing of the medieval Louvre and its replacement by a continuation of the Lescot wing, with identical decoration and detail.

The Pavillon de l’Horloge and the Lemercier wing between the new building and the old one, the architect Jacques Lemercier installed the monumental Pavillon de l’Horloge (Clock Pavilion), now known as the Pavillon Sully. With its steeply pitched roofs and imposing top story decorated with powerful caryatids, the building dominates the Louvre complex and serves as the model for the palace’s other pavilions.

Between 1655 and 1658, Anne of Austria, the queen mother and regent during Louis XIV’s childhood, created a suite of private apartments on the ground !oor of the Petite Galerie. The six interconnecting rooms, comprised a large salon, anteroom, and vestibule, a grand cabinet, a bedchamber, and a petit cabinet overlooking the Seine.

(twenty-three)

The need to improve the museum’s displays and provide better amenities for visitors became increasingly pressing. On September 26, 1981, President François Mitterrand announced a plan to restore the Louvre palace in its entirety to its function as a museum. The Finance Ministry, which still occupied the Richelieu wing, was transferred to new premises, and the Grand Louvre project, which would entail a complete reorganization of the museum, was launched.

On November 2, 1983, the Etablissement Public du Grand Louvre (EPGL) was given overall control of the project. The extension and modernization of the Louvre were entrusted to the Chi-nese-American architect Ieoh Ming Pei, whose many buildings included the new wing of the Na-tional Gallery in Washington D.C. Archaeological excavations were undertaken before work began on the new spaces beneath the Cour Napoléon and the construction of the Pyramid.

The Musée d’Orsay was inaugurated on December 9, 1986, in Victor Laloux’s renovated 1900 train station. The new museum encompassed the various movements that emerged in the second half of the 19th century, from 1848 to the beginnings of cubism. It provided a transition between the collections of the Louvre (from which it incorporated works by artists born between 1820 and 1870) and those of the Musée Nationale d’Art Moderne. Works for-merly displayed at the Jeu de Paume were also transferred to the Musée d’Orsay.

The glass Pyramid built by I. M. Pei was inaugurated on March 30, 1989. Rising from the center of the Cour Napoléon, it is the focal pointof the museum’s main axes of circulation and also serves as an entrance to the large reception hall beneath. From here, visitors can also reach the temporary exhibition areas, displays on the history of the palace and museum, Charles V’s original moat, an auditorium, and public amenities (coat check, bookshop, cafeteria, restaurant).

On January 1, 1993, the Louvre became an Etablissement Public linked to the Ministry of Culture, thereby acquiring greater autonomy. The same year, the renovated Richelieu wing was opened, representing the biggest single expansion in the museum’s history. Glazed roofs over three inner courtyards created new spaces for the display of monumental sculpture, the departments of paintings and decorative arts expanded their exhibition space, and rooms were set aside for the collection of Islamic art. The Galeries du Carrou-sel (a new underground shopping mall and parking garage) opened soon afterward.

In 1997, major new developments continued around the Cour Carrée, with the inauguration of the Sackler wing (Near Eastern antiquities) and, most importantly, the opening of two completely refurbished !oors housing the Department of Egyptian Antiquities, which doubled its exhibition space. Work also began on a scheme to refurbish the Salle des Etats and to create three new galleries of antique art (“salles des trois antiques”) beneath the Cour Visconti.

In 1996, the French president, Jacques Chirac, announced the creation of a national museum of tribal and aboriginal art. In addition, selected masterpieces from Africa, Asia, Oceania, and the Americas were to be shown at the Louvre. These were installed on the ground !oor of the former Pavillon des Sessions, in galleries refurbished by the architect J. M. Wilmotte. Inaugurated in April 2000, these galleries are a satellite of the future Musée du Quai Branly, scheduled to open in 2006.

LA DÉFENSEA MAJOR BUSINESS DISTRICT IN PARIS

La Défense is named after the statue La Défense de Paris, which was erected iconically in 1883 to commemorate the brave soldiers who had defended Paris during the Franco-Prussian War.

In September 1958, The Public Establishment for Installation of La Défense (EPAD) buildings (of which the Esso Tower was the very "rst) were built and began to slowly replace the city’s factories, shanties, and even a few farms. The Center of New Industries and Technologies (CNIT) was built and "rst used in 1958. These “"rst generation” skyscrapers were all very similar in appearance, limited to a height of 100 metres (330ft). In 1966, the Nobel Tower was the "rst of"ce sky scraper built in the area. In 1970, the RER line A railway was opened from La Défense to Étoile. In 1974, a contract for a Défense Cergy high-speed hovercraft was signed and abandoned.

In the early 1970s, in response to great demand, a second generation of buildings began to appear, but the economic crisis in 1973 nearly halted all construction in the area. A third generation of towers began to appear in the early 1980s. The biggest commercial centre in Europe (at the time), the Quatre Temps, was created in 1981. In 1982, the EPAD launched the Tête Défense competition to "nd a monument to complete the Axe historique, which eventually led to the construction of Grande Arche at the west end of the quarter. During the same period, hotels were constructed, the CNIT was restructured, and in 1992, Line 1 of the Paris Métro was extended to La Défense, which made the area readily accessible to even more of the city.

On Bastille Day 1990, French electronic composer Jean Michel Jarre staged an ambitious concert at the site, using the Grande Arche and three of the area’s towers as projection screens, and building a pyramidal stage above the road. The free concert, titled simply Paris la Defense, attracted two million spectators, stretching all the way back

to the Arc de Triomphe. This beat Jarre’s own previous world record for the largest attendance for a musical concert.

After a stagnation in new development in the mid-1990s, La Défense is once again expanding and is now the largest purpose-built business district in Europe.Important corporations headquartered at La Défense include Neuf Cegetel, Société Générale, Total, Aventis, Areva, and Arcelor. The tallest skyscraper, the Tour First belongs to AXA, constructed in 1974. It is 231 metres (758ft) high, has 50 !oors, and is the highest inhabited building in the Paris area (Tour Montparnassse previously held this title) , which was the tallest inhabited building until the Tour First was renovated between 2007 and 2011, bringing it to its current height from a previous 159 metres (522 ft); the tallest structure in Paris is the Eiffel Tower).

The Quatre Temps Shopping Center is a large mall located just west of Paris in the ultracontemporary La Defense business district. Featuring dozens of stores, shops, restaurants, a UGC multiplex cinema, and other services, Les Quatre Temps is open on Sundays (some boutiques and shops remain open) and provides a launching point for a visit of the Esplanade de la Defense and its imposing Grande Arche de la Defense, skyscrapers and modern sculpture.

The shopping center at La Défense Les Quatre Temps features fashion, home design, gifts, books, and many other specialist boutiques. You’ll "nd most global fashion chains here in addition to smaller boutiques.There are dozens of restaurants, bars and snack bars at Le Quatre Temps shopping center. In addition to a traditional indoor food court, there’s a pleasant outdoor terrace area called “Le Dome” featuring a Flo brasserie (traditional French fare), as well as a series of other restaurants serving fresh, light fare, and more conventional fast food chains.

A PURPOSE BUILT BUSINESS DISTRICT CONCENTRATING ON SKYSCRAPERS LOCATED BEYOND THE ARRONDISSEMENTS OF

CENTRAL PARIS.

In December 2005, Bernard Bled, CEO & Chairman of EPAD (La Defense Management & Development Of"ce) announced an ambitious 9-year development plan called “La Defense 2006–2015”.This important modernisation plan has to give a new dimension to the district and focuses on four main axes: regenerate outdated skyscrapers, allow new buildings, improve the balance between of"ces and residential housing and make the transport of local employees from their homes to La Défense easier.

There are 3 aims: building 150,000 square metres (1,600,000 sq ft) of of"ces within demolition/rebuilding projects, building 300,000 square metres (3,200,000 sq ft) of of"ces within new projects, and building 100,000 square metres ( 1,100,000 sq ft) of housing.The government con"rmed in July 2006 this plan which has to be carried out around 2015. It is justi"ed by the strong estate pressure, which plays in favour of building new skyscrapers near Paris. Those constructions have also the advantage to be more economical than little buildings. But it will have to overcome some dif"culties: French economy faces a short-term slowdown; the government tries to balance tertiary sector employment in the whole region again, because La Défense today concentrates a major part of those jobs; and traf"c is already saturated in the district, while it would need huge investments to extend transport infrastructures. It launched high pro"le international competitions and/or construction greenlight of several key 300-to-320-metre (980 to 1,050 ft) tall sustainable development-style skyscrapers such as Tour Signal, Tour Phare, Hermitage Plaza, and Tour Generali. During said December 2005 Press Conference, EPAD released to the public an elaborate 3D animation "lm titled “La Défense 2015”.

After a stagnation in new development in the mid-1990s La Défense is once again expanding and is now the largest purpose-built business district in Europe.

Important corporations headquartered at La Défense include Cegetel, Société Générale, Total, Aventis, and Arcelor. The tallest skyscraper belongs to Total, constructed in 1985. It is 187 metres (610 ft) high, has 48 !oors, and is the second highest inhabited building in the Paris area (the "rst being the Tour Montparnasse; the tallest building in Paris is, of course, the Eiffel Tower).

(thirty)

PÂTISSIÈRE & CAFÉSTHE ART OF FINE BAKING

From the classic old teashop to the unknown gem, Parisians are !ocking to salons de thé as tea drinking becomes à la mode, popular with everyone from the bohemian student to the glamorous grandmother. Whether you like your brew poured from a silver or cast-iron pot, there’s a salon to suit every mood, occasion and taste, each with an individual ambience and clientele. More intimate and welcoming than the smoky café du coin, the address of a good tearoom can be a lifesaver, especially in winter - reviving the traveller from chilly weather as well as the late-afternoon lull.

But what makes teatime unique in France is the distinctive French pâtisserie that accompanies your tea, be it green, black or herbal. From golden, !aky pastries to rich gâteaux and glistening tarts, the Parisian tea salon is a sweet-tooth’s dream. So, with dinner still a long way off (most Parisians tuck in their serviettes no earlier than 8.30pm), sink into a soft chair around 4pm, and enjoy the leisurely ritual of taking tea – French style.

Across the street from the Tuileries Gardens, the rambling tearoom Angelina’s is an institution among Paris’ grand tea parlours. Opened in 1903, it remains ensconced in a faded setting of Versailles-style mirrors and vast landscape murals. Curt waitresses in frilly aprons serve tea and tarts from silver trays. A grande dame shares cake with her petit chien. Jugs of Chocolats à l’Africain arrive to muf!ed gasps of surprise. Made with melted chocolate, the city’s richest hot chocolate is not for the faint-hearted.

Once frequented by Audrey Hepburn, Gertrude Stein, Coco Chanel and Marcel Proust (who loved to dunk his madeleines in lime-!avoured tea), the marble-topped tables and black leather chairs are now decorated with winter furs, the fashion set between shows (held January and February at the nearby Louvre) and, like all Parisian institutions, plenty of tourists.

Many locals prefer to sneak around the corner to Ladurée. Filled with a tangle of Hermès scarves, society doyennes and businessmen with immaculate mistresses, this 19th-century green and gold chocolate box remains the address to have tea. Plump cherubs bake bread on the ceiling against a blazing sun. Old friends gossip tête-à-tête and eat fruit tartlets with a knife and fork. Divine millefeuilles and golden "nanciers are whisked out the door in perfect pale-green boxes. Oozing with style, it’s the place to go to taste the best gooey macaroons in town, sip Yunnan Imperial from Limoges china and rub shoulders with a regular clientele of staunch devotees, many of whom are having a break from the exhausting task of shopping in the nearby luxury boutiques of rue Royale and rue du Faubourg St-Honoré. At prime time tables are rare. To be sure of a seat downstairs, come for morning tea.

WHEN LOUIS-ERNEST LADURÉE OPENED A BOULANGERIE AT 16 RUE ROYALE IN 1862, THIS WAS

THE BEGINNING OF PARISIAN TEA SALONS.

(thirty-six)

Ladurée began as a bakery in 1862. Shortly afterwards, Ernest Ladurée’s wife, Jeanne Souchard, had the idea of mixing the Parisian café and pastry shop, and created one of the !rst true tea salons in town. More than a century later, Ladurée employs 80 pastry chefs who use 36 tonnes of butter, 20 tonnes of almonds and 28 tonnes of chocolate a year to whip up some of the best pâtisseries in the capital, including 3,000 mini-macarons a day. The newest "avour is rose petal, adding to the !rm favourites of lemon, pistachio, chocolate and vanilla.

Riding high, Ladurée opened an opulent new salon on avenue des Champs-Élysées in 1997. The !ve Empire style dining rooms on the !rst "oor are popular with locals for afternoon tea and, unlike the original on rue Royale, you get a seat. It’s also a favourite breakfast haunt of young professionals nipping in for a great croissant in town and a café crème before work.

For tea served with a slice of art, opt for Darjeeling and cheesecake under the ceiling painted by Tiepolo in the Jacquemart André Museum. This 19th-century mansion has the intimacy of a private home, and is the perfect place to while away the afternoon. Crammed with Fragonards, Rembrandts, 18th-century furniture and objects d’art, it’s a favourite address for discerning art lovers. The former owners, Edouard André and Nelie Jacquemart, created the !nest private collection of art in Paris and left it all to L’Institut de France. Once their formal dining room, the tea room is one of the most beautiful in Paris, slung with 18th century tapestries and red velvet drapes. For a stylish light lunch, it’s unbeatable. If you taste runs more to Degas ballerinas and plump-faced Renoirs, visit the Musée d’Orsay and treat yourself to afternoon tea in the elegant belle époque restaurant on the second "oor, overlooking the Seine.

Serious tea-drinkers frequent Mariage Frères, where Parisian chic meets Raf"es Far East ambience. The Mariage family, France’s oldest importer of tea, has supplied exclusive French retailers from 1660 and poured tea to Parisians since 1854. The original salon is tucked away in an ancient Marais street, but it’s the salon in the heart of the St Germain des-Près that has that extra je ne sais quoi.

Waiters in white linen waft past palms with steaming pots of tea. Study the thick tea menu and you’ll !nd perfumed teas sprinkled with "owers, green

tea with Moroccan mint, even Thé de Pâques, evoking the taste of crème brulée. Try a slice of tarte au thé, a glass of ice tea, or come for the delicious brunch. At the boutique, 500 "avours line the walls. Tea connoisseurs lean over the counter, snif!ng deeply into tall black caddies, while vendors scoop leaves into stylish packets.

There’s also a rash of more laid-back and unusual teashops scattered throughout the city, gratifying in a different way. In the Marais, Le Loir dans la Théière, offers relief for those fed up with Parisian pomp. Flop into a worn leather armchair in this shabby-chic tearoom strewn with "ea-market furniture in the Jewish quarter and join a cool crowd. Choose from the small but comforting selection of chunky cakes, fruit crumbles and charlottes that tempt from the sideboard.

For a more exotic experience, visit la Mosquée de Paris and disappear into a cloud of steam with the rest of the harem at the ever popular hammam. Built by Moroccan, Algerian and Tunisian artisans in the 1920s, these hushed baths offer the weary soul a chance to be transported to a pampering world of plunge pools, trickling fountains and massage chambers. Sip mint-tea from delicate glasses amid lanterns, blue stained-glass windows and carved arches in the Mosque’s tea salon. Indulge in pastries soaked in honey and bite into soft Turkish delight.

Back in the heart of Paris, the tiny, poetic La Charlotte de l’Ile on the enchanting Ile St Louis is impossible to pass. Children adore this amusing place just a hop, skip and a jump over the river from Nôtre-Dame. Inside, it’s stuffed with a potpourri of treasures drawn from a whimsical mix of in"uences. Indian artefacts, chocolate sculptures, marionettes and carnival masks are scattered about. Clouds drift by on the ceiling. Silky hot chocolate arrives in little ceramic pots (accompanied by a small carafe of water and a tiny glass), while the range of 40 or so teas are served in cast-iron teapots. Try the wicked gâteau au chocolat, the renowned "orentin or a tangy lemon tartlet. The talented Madame Langlet, who also designs clothes and jewellery, puts on a ‘piano tea’ between 6-8pm on Fridays, and a puppet show tea for children’s birthday parties (by reservation) on Wednesday afternoons. The cheery ring of the antique telephone and open sacs of coffee beans give it a lived-in, comfortable feel.

There is more than an hour to go until dawn and the rest of the world may be safely slumbering in its bed but I’m putting on a hair net and slipping into my baker’s whites. As someone whose previous forays into the world of "our and yeast have ended up with little to show other than something resembling a crispy cowpat, and a kitchen that looks like the aftermath of a shoot up in a Medellin cocaine factory, I’m approaching the day ahead with trepidation.

Arriving at Betty’s Craft Bakery, a vast Swiss chalet on an industrial estate near Harrogate – the design is a tribute to the company’s founding father the confectioner-entrepreneur Fritz Butzer – the !rst thing I learn is that the real bakers here have already been hard at work for several hours, turning out hundreds of hot loaves, fresh cakes and some impossibly ornate pastries.

For me, the object of today’s lesson is to somehow overcome the irrational fear that bubbles up any time I reach for the dried fruit or desiccated coconut. Not that I mind cooking, far from it. Like most modern-day metrosexual men I pride myself on the fact that I can knock up a court bouillon and poach a Hebridean wild turbot with the best of them. But when it comes to folding together a bowl of cake mix, I confess I’m far more Mr Bean than Mr Kipling.

But it seems I am not alone. You may or may not be aware but it is National Baking Week – seven days of events designed to convince people like me that not only is making your own cakes and bread fun, it is also healthy and cheap – the perfect answer for those looking for good wholesome food in these economically straitened times.

It is estimated that half a century ago 90 per cent of households would bake at least once a week. Today it is less than half that. According to celebrity chef Rosemary Shrager, who is the public face of this industry-backed campaign, the retreat from the range is a profound loss. “People have been persuaded by the food manufacturers and the supermarkets that they don’t have the time and that they are far too busy to bake and must buy convenience food instead. They think baked food is fattening and unhealthy but it is the complete opposite of that. You need to make time, get the children involved – baking is very social – everything they say against it is wrong and I feel that very strongly,” she says.

Having watched Hell’s Kitchen maybe once too often, I am expecting the atmosphere in the craft bakery to be a little intimidating. The reality could not be more different. While people are busy and clearly working extremely hard, relations are highly cordial. Betty’s commands a devoted loyalty from its staff. Many arrive fresh-faced from college, before honing their craft here their entire careers. It is a father to son, mother to daughter kind of place. You will even !nd spouses working alongside each other. The smell of a freshly-baked cake percolating through a house is enough to lift even the blackest of moods while the process of moulding and shaping taps into our inner creativity.

THE ART AND SKILL OF BAKING REMAINS A FUNDAMENTAL ONE AND IMPORTANT FOR NUTRITION, AS BAKED GOODS, ESPECIALLY

BREADS, ARE A COMMON FOOD, ECONOMICALLY AND CULTURALLY IMPORTANT.

BREAD AND BUTTER PUDDING

A cheap and easy pudding to make and a great way to use leftover white bread

4-6

250g day-old, sliced white bread55g butter3 tbsp sultanas400ml milk2 eggs, beaten4 tbsp Demerara sugar

Preheat the oven to 150C/300F/Gas Mark 2 and butter a shallow baking dish.

Butter each slice on one side and cut into triangles. Ar-range one layer of bread, butter side up then add a tbsp of sultanas and a tbsp of sugar and repeat. For the top layer, arrange the slices of bread so that they overlap eachother.

Mix the milk and eggs together then pour 2/3 down the side of the dish and then use the other part to drizzle over the top. Use the remaining sultanas and sugar to top the pudding.

Bake for 40 minutes or until golden. Leave to stand for 5 minutes before serving.

SERVES

INGREDIENTS

METHOD

The croissant, oddly enough, originated in Austria. The country was at war with Turkey in 1686. A valiant group of bakers heard the Turkish army tunneling under their kitchens and raised the alarm. Their quick reaction led to the defeat of the Turks and to this reward for the bakers: they were permitted to create a pastry to commemorate their patriotism and they began making croissants, in the shape of the crescent on the Turkish "ag, out of a rich bread dough.

Th French improved on the croissant in the early twentieth century by making it from multiple layers of buttered puff pastry and voila! – le croissant.

“Most invitations don’t come with a warning, but the one I received from Eric Fraudeau, owner of Cook ‘n with Class, did. “I hope you’re not afraid of butter,” he said after inviting me to take part in the baking class offered at his school on Montmarte’s rue Custine. Intrigued—and maybe just a little intimidated—I accepted.

So, for slightly more than three hours on a beautiful Friday afternoon, I learned the secrets behind the making of the croissant and the various uses of croissant dough. Along with !ve other women—three Americans, a Brit and an Aussie—we pounded a pound of butter, rolled and folded the dough…and then folded it some more. After we had our 80 layers of proper croissant dough, our little class learned how to roll it into that familiar crescent shape, how to add sticks of chocolate to make pain au chocolat, and how to roll, cut and "atten it to create delicious pain aux raisins.

Our fearless instructor was Pino Ficara, an Italian-born and raised chef trained in New York and relocated to Paris (with his American wife). His almost lyrical narrative was full of fascinating and thoroughly quotable facts. “Salt is the enemy of yeast,” he said when talking about the fermenta-tion of yeast in dough. When warning us about placing bread dough on top of the warm stove, he said, “There is sugar in it, and if you keep it there, the yeast will be so happy it will explode.”

Now, about that butter. As almost anyone who has ever enjoyed an authentic French croissant knows, it just oozes butter with every bite. Within the !rst 30 minutes of the class, the reason why was clear: there’s almost as much butter in it as there is "our. We rolled out 10 ounces of butter, which is two-thirds of a pound, which covered two-thirds of our dough comprising a pound of "our.

In addition to his lively presentation skills, Pino was a repository of culinary information. After touting the virtues of using fresh vanilla pods and demonstrating how to scrape the pulp from a split one, he placed the used husk into a separate jar !lled with dozens of other husks and a liquid that turned out to be cheap, dark rum. “This is how you make pure vanilla extract,” he explained. As the person who controlled this jar, I couldn’t stop inhaling that wondrous, extraordinary aroma. Pino also taught us about the different kinds of yeast and why some are better for some uses than others.

In addition to the croissant dough, Pino taught us how to make a fougasse, the French version of focaccia bread. Ours was topped with fresh pepperoni and cheese. Unlike the croissant dough, which needs to be refrigerated overnight (we prepared one for the class and used another that had been made the day before), the fougasse was prepared from start to !nish during the class.As much fun as it was to create these baked treasures under the guidance of Pino, the best part was, of course, sampling everything. And, in case there was ever any doubt, I can say that there is nothing more exquisite than biting into a pain au chocolat just out of the oven, or tearing into a croissant that is still warm. But when Pino produced a piping bag stuffed with the !lling for a raspberry (framboise) macaron and suggested squeezing some onto the croissant, I discovered a new level of “even better.”

The four-year old school, which happens to be Trip Advisor’s Top Attraction in Paris, was created by Eric Fraudeau to teach the art of French cooking to everyone and anyone. This chef, entrepreneur and absolutely charming Frenchman has worked in some of the best restaurants around the world, including New York, rubbing aprons with the likes of Robuchon and Ducasse.

Classes are held morning, afternoon and evening, offering market visits, wine and cheese tastings, and classes for pastries, macarons and French cuisine. While the instructors are all multi-national (and as personable as Pino), all classes are taught in English. There are no more than six students per class, so everyone gets to get their hands dirty and join in the fun.

And, trust me, if you’re quite afraid of your butter going into the class, you’ll !nd that your fear has been conquered and vanquished by the end of it.”

A CROISSANT IS A STAPLE FOOD OF FRENCH CUISINE. A FLAKY, BUTTERY PASTRY OFTEN SERVED SWEET WITH COFFEE,

OR FILLED WITH CHEESE OR MEATS FOR A SAVOURY TREAT.

(forty-seven)

YORKSHIREA HISTORIC AND THE UNITED KINDGOM’S

LARGEST COUNTY

THE OLD GLEN HOUSELOVELY VIEWS OF THE GLEN WITH EXCELLENT

CHOICES OF LOCAL ALES

Stephen and Claire, took over ownership of the Old Glen House on 1 April 2011 and have had a busy service since. Stephen works in the kitchen as head chef alongside a second chef, and Claire is front of house to ensure you have a warm welcome with the help of a few waiters and waitresses.

Stephen has worked in a number of successful restaurants in North Yorkshire, mostly around the Wetherby and York area, including Singers in Tadcaster and The Spice Box in Boston Spa. Stephen and Claire have worked together for a number of years at both the Bay Horse in Kirk Deighton and The Crown at Roecliffe so they both have the skills to make your visit a pleasant one.

The Old Glen House underwent an extensive refurbishment, to make both the restaurant and side bar once more become an exciting place to enjoy a wonderful meal. The refurbishment included a child friendly play area and an outside seating area that is also safe for children.

The Old Glen House with its separate restaurant and bar areas, is set in a 400 year old farmhouse buildng sitting on the famous Shipley Glen. The pub specialises in private dining and buffets for Birthdays, Weddings, Corporate Entertaining, Christenings, and other occasions with each menu/buffet individually tailored to your requirements and customised to your budget.

Stephen sources many of his ingredients locally and has set up a herb garden to use in his recipes. All the meals are hand made in the kitchen, nothing is frozen, except the ice cream – which is also hand made.

On arriving at the Old Glen within a few moments of the opening for lunch, the bar area was full of customers waiting to induldge on one of Steven’s bloomer sandwiches or a light lunch. I was greeted with a friendly smile and an energetic dog , owned by Claire and Steve. Due to it being a lunch service I was allowed to sit where I fancied, I opted for a window seat on the upper balcony of the bar. After a few minutes, I was greeted by a waitress with the menu and asked what I would like to drink. Due to my long walk through the Glen and past the tramway I decided to quench my thirst with a glass of water for the time being. After scanning the menu, I decided on the belly pork to start, which was served on a bed of soft noodles in a soy , honey and sesame seed dressing. Once ordering my starter, a warm, fresh bread roll served with butter was placed on my table. At this point I asked for a glass of Malbec to accompany the arrival of my starter. The pork was succulent and melted in the mouth and was complimented lovely by a squeeze of fresh lime and coriander. For mains, I asked the waitress what she recommended between the steak pie and the !sh and chips. She explained that the !sh and chips were large and the cod was fresh that morning and the steak pie was also cooked fresh to order and served upside down. These would all be served with fresh vegetables. Although the waitress had mentioned that the !sh and chips was large, I was struck by the size of the portion when it arrived at my table.

I can’t praise this little restaurant/pub enough. Set against the stunning, greenery of the glen, The Old Glen House didn’t fail to deliver. Whether it be their beautiful, tender belly pork or their wide range of desserts, everything is cooked fresh to order and with care, tasting absolutely wonderful with perfect presentation to match. Despite being busy for a weekday lunchtime, service was excellent with welcoming, friendly, attentive staff. It is well worth visit to the Old Glen and I de!nitely will be returning to taste the evening menu. I’m certain that as the word gets out, it will become a local favourite.

A HIDDEN GEM LOCATED BY THE GLEN, HOUSING LOCAL ALES WITH AN EXCELLENT SERVICE

AND FANTASTIC CHARACTER

(!fty-three)

;>MMR�L�<:?¡�M>:�KHHFLSERVING TRADITIONAL MEALS WITH INFLUENCES

BOTH FROM SWITZERLAND AND YORKSHIRE.

The story of our family business begins with a young orphan from Switzerland who travelled to England to make his name.

Where Switzerland Meets Yorkshire after losing his parents at an early age, Frederick Belmont spent his teens in apprenticeships for all manner of bakers and confectioners across Europe. By the time he arrived in England his head was !lled with knowledge of their craft – and dreams of his future.

In London, Frederick discovered he had lost the address he was travelling to. All he could remember was that the town sounded like ‘Bratwurst’. Through sheer luck he found himself on a train to Bradford.

Fortunately the beautiful countryside and sweet clear air reminded him of his native Switzerland – so much so, that he decided to stay. In 1919 he opened his !rst Betty’s Café Tea Rooms in the fashionable spa town of Harrogate. The combination of mouth watering Swiss confectionery and Yorkshire hospitality and warmth in such an elegant setting proved irresistible. Betty’s was an instant success and was soon able to boast of ‘Royal and Distinguished Patronage’ on its letterhead.

In the 1920s Frederick opened a Craft Bakery in Harrogate, complete with its own orchard. Thanks to the new Bakery, Frederick was able to open Betty’s branches in other Yorkshire towns including a "agship café in York, inspired by the magni!cent Queen Mary Cruise liner. His York tea room became particularly popular during the war years when the basement ‘Betty’s Bar’ became the favourite destination of the hundreds of American and Canadian ‘Bomber Boys’ stationed around York. ‘Betty’s Mirror’, on which many of them engraved their signatures with a diamond pen, remains on display at the branch today.

In the 1960s Betty’s joined forces with Yorkshire business, family tea and coffee merchants, Taylors of Harrogate.

The years passed, and the business was handed down the family, who still run Betty’s today. In the early sixties we bought Taylors, a family-run tea and coffee merchant, also based in Harrogate. It proved to be a winning combination.

With six Betty’s Tea Rooms across Yorkshire, our own Cookery School and a home delivery service, the business has certainly grown. But we remain true to Frederick’s founding principles.

The St Helen’s Square café in York became Betty’s’ York "agship. It was inspired by the magni!cent RMS Queen Mary cruise liner and became particularly popular during World War II when the basement ‘Betty’s Bar’ became a favourite with hundreds of American and Canadian ‘Bomber Boys’ who were stationed around York. ‘Betty’s Mirror’, on which many of them engraved their signatures with a diamond pen, remains on display at the branch today.

In 1962 Betty’s joined forces with Yorkshire business, family tea and coffee merchants, Taylor’s of Harrogate, who still manufacture their tea and coffee blends.

Until 1976 there was a Betty’s tea room in Commercial Street, Leeds in premises now (as at February 2008) used as a mobile phone shop. There was also a tea room in Bradford, on Darley Street.Betty’s have refused many times to open a branch outside Yorkshire, claiming that keeping Betty’s small means a watchful eye can be kept on every detail.

We’re devoted to doing things beautifully, from the cakes, breads and fancies made fresh each day at our craft bakery, to the way we look after our customers. And this is matched by the respectful manner in which we deal with the people who grow our speciality teas and gourmet coffees.

Who was Betty? After 80 years the identity of Betty still remains a family mystery – although over the years many explanations have been offered.

Frederick could have named his Tea Rooms after the late Queen Mother, Elizabeth Bowes Lyon, who was born at the turn of the century, or perhaps a former manageress of the Harrogate Spa, Betty Lupton, ’Queen of the Harrogate Wells’.

There’s a sentimental tale of young Betty, a doctor’s daughter, who died of tuberculosis and whose father’s practice on Cambridge Crescent later became the !rst Betty’s Café Tea Rooms. Our favourite story, however, is the one which tells of a small girl interrupting the very !rst Board Meeting when the issue of what to call the Tea Rooms was being discussed. The girl’s name, of course, was Betty.

A fat rascal, also called the Yorkshire tea biscuit or turf cake, is a type of cake, similar to the scone in both taste and ingredients. The fat rascal often has no de!nitive shape and is relatively easy to make. First baked in Elizabethan times and originating in Yorkshire, it is considered a biscuit.

Fat rascals are round domed tea-cakes with a rich brown crust and made with currants and candied peel. The fruity fat Rascals, freshly baked are best enjoyed fresh and warm served with butter. They are closely associated with the Cleveland area on the borders of County Durham and Yorkshire. The origin of the name is unknown, but has been in use since at least the mid-nineteenth century. The name Turf Cake comes from the tradition of farmers baking them on turf !res.

The Fat Rascal has been made nationally famous by Betty’s Café Tea Rooms in North Yorkshire. In 1983 Betty’s introduced its Fat Rascal, adapted from a traditional recipe for ‘turf cakes’, adding a ‘face’ made from cherries and almonds. Since then the Fat Rascal has become one of its best selling cakes, synonymous with Betty’s. So much so that they own the registered trade mark not only for the name ‘Fat Rascal’ but also for its distinctive appearance. 2013 will mark the 30th anniversary of the Betty’s Fat Rascal.

In the United States, the fat rascal is generally listed as a breakfast cookie which can be vanilla or chocolate "avour.

(sixty-one)

Explore Brimham Rocks, and have a great day out at nature’s playground. Let your imagination run wild as you explore the labyrinth of paths through this unique landscape. This incredible collection of weird and wonderful rock formations makes a great day out for families, climbers and those wanting to enjoy the simple pleasures of fresh air and magni!cent views over Nidderdale with peace and quiet. Walk over heather moorland or through beautiful wood land, and take in the fresh air and Yorkshire countryside.

In the beginning, 320 million years ago, a huge river washed down grit and sand from granite mountains in northern Scotland and Norway. A delta formed, covering half of Yorkshire. Increasing layers of grit and sand, along with rock crystals of feldspar and quartz, built up to form the tough sandstone known as Millstone Grit, the exposed sections of which can be seen today at Brimham Rocks. A feature of the rocks is their cross-bedding. As the water from the river "owed, it created bedforms such as ripples or dunes on the "oor of the channel. Sediment was deposited on the down current side of these bedforms at an angle, not horizontally. The layering is inclined and dips in the direction of the water suggest its movement.

Most of the rocks owe their bizarre shapes to erosion during and after the Devensian glaciation. For example, Idol Rock was most likely formed just after the last glaciation when the land lacked any plant cover. Here, sand-blasting at ground level wore away the softer layers of the rock producing a tiny plinth with a massive top. Freeze-thaw action on the joints and bedding planes have shaped many of the tors such as the Dancing Bear.

The strange rock formations at Brimham are scattered all over the moor. Plenty of parking is available costing £3 per vehicle for the !rst three hours. The property is managed by the National Trust, there is a visitors centre but at this time of year it is only open at weekends, as from the 25th May to the 29th September it is open daily from 11.00am to 5.00pm, however, the visitors centre and shop are not necessary to enjoy the balancing rocks, many of which look like odd creatures. Well worth a visit, although I would suggest a dry day as the area is very exposed and offers extensive panoramic views over Nidderdale. When the weather is clearer will be more bene!cial for you as the surrounding area and views will be more visible. There is also a visitors centre/shop and toilets.

Walking along the main path to the cafe and visitor centre or taking a bumpier route over the rocks to discover the Nidderdale views. The rock formations are fascinating and it is always fun to try identify which ones are which . Keep an eye out for some fantastically shaped rocks. Spot the Dancing Bear, The Eagle and The Gorilla, crawl through The Smartie Tube and balance on the Rocking Stones. The views from the visitor centre are stunning on a clear day and there’s a helpful interpretation board pointing out what you can see. Although, when I have been visiting, it is quite easy to get lost as I only came across two maps. One at the car park, and the other near the shop. The visitor centre has lots of interesting information about the rocks and a small National Trust shop. It’s a favourite place for rock climbers. A peaceful area to !nd a nice rock to sit on and share a few quiet moments re"ecting.

(sixty-three)

;KBFA:F�KH<DLLOVELY VIEWS OF THE GLEN WITH EXCELLENT

CHOICES OF LOCAL ALES

The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family (also known as the nightshades). The word may refer to the plant itself as well as the edible tuber. In the region of the Andes, there are some other closely related cultivated potato species. Potatoes were introduced outside the Andes region four centuries ago, and have become an integral part of much of the world’s cuisine. It is the world’s fourth-largest food crop, following rice, wheat and maize. Long-term storage of pota-toes requires specialised care in cold warehouses.Wild potato species occur throughout the Americas, from the United States to southern Chile. The potato was originally believed to have been domesticated independently in multiple locations, but later genetic testing of the wide variety of cultivars and wild species proved a single origin for potatoes in the area of present-day southern Peru and extreme northwestern Bolivia (from a species in the Solanum brevicaule complex), where they were domesticated 7,000–10,000 years ago. Following centuries of selective breeding, there are now over a thousand different types of potatoes. Of these subspecies, a variety that at one point grew in the Chiloé Archipelago (the potato’s south-central Chilean sub-center of origin) left its germplasm on over 99% of the cultivated potatoes worldwide.

The annual diet of an average global citizen in the !rst decade of the 21st century included about 33 kg (73 lb) of potato. However, the local importance of potato is extremely variable and rapidly changing. It remains an essential crop in Europe (especially eastern and central Europe), where per capita production is still the highest in the world, but the most rapid expansion over the past few decades has occurred in southern and eastern Asia. China is now the world’s largest potato-producing country, and nearly a third of the world’s potatoes are harvested in China and India.

Potato plants are herbaceous perennials that grow about 60 cm (24 in) high, depending on variety, the culms dying back after "owering. They bear white, pink, red, blue, or purple "owers with yellow stamens. In general, the tubers of varieties with white "owers have white skins, while those of varieties with colored "owers tend to have pinkish skins.Potatoes are cross-pollinated mostly by insects, including bumblebees, which carry pollen from other potato plants, but a substantial amount of self-fertilizing occurs as well. Tubers form in response to decreasing day length, although this tendency has been minimized in commercial varieties.

The United Nations FAO reports that the world production of potatoes in 2010 was about 324 million tonnes. Just over two thirds of the global production is eaten directly by humans with the rest being fed to animals or used to produce starch. This means that the annual diet of an average global citizen in the !rst decade of the 21st century included about 33 kg (or 73 lb) of potato. However, the local importance of potato is extremely variable and rapidly changing. It remains an essential crop in Europe (especially eastern and central Europe), where

per capita production is still the highest in the world, but the most rapid expansion over the past few dec-ades has occurred in southern and eastern Asia. China is now the world’s largest potato-producing country, and nearly a third of the world’s potatoes are harvested in China and India. The geographic shift of potato production has been away from wealthier countries toward lower-income areas of the world, although the degree of this trend is ambiguous.

In 2008, several international organizations highlighted the potato’s role in world food production, in the face of developing economic problems. They cited its potential derived from its status as a cheap and plentiful crop that grows in a wide variety of climates. Due to perishability, about 5% of the world’s potato crop is traded internationally, with minimal presence in world !nancial markets contributed to its stable pricing during the 2007–2008 world food price crisis. Thus, the United Nations of!cially declared 2008 as the International Year of the Potato, to raise its pro!le in developing nations, calling the crop a “hidden treasure”. This followed the International Rice Year in 2004.

Humans can survive healthily on a diet of potatoes supplemented only with milk or butter, which contain the two vitamins not provided by potatoes (vitamins A and D). The potato contains vitamins and minerals, as well as an assortment of phytochemicals, such as carotenoids and natural phenols. Chlorogenic acid constitutes up to 90% of the potato tuber natural phenols. Others found in potatoes are 4-O-caffeoylquinic acid (crypto-chloro-genic acid), 5-O-caffeoylquinic (neo-chlorogenic acid), 3,4-dicaffeoylquinic and 3,5-dicaffeoylquinic acids. The potato is best known for its carbohydrate content (approximately 26 grams in a medium potato). The predominant form of this carbohydrate is starch. A small but signi!cant portion of this starch is resistant to digestion by enzymes in the stomach and small intestine, and so reaches the large intestine essentially intact. This resistant starch is considered to have similar physiological effects and health bene!ts. It provides bulk, offers protection against colon cancer, insulin sensitivity, improves glucose tolerance, lowers plasma cholesterol and triglyceride concentrations, increases satiety, and possibly even reduces fat storage. The amount of starch in potatoes depends much on preparation methods. Cooking and then cooling potatoes signi!cantly increases resistant starch. For example, cooked potato starch contains about 7% resistant starch, which increases to about 13% upon cooling.The cooking methods used can signi!cantly affect the nutrient availability of the potato.

Potatoes are often broadly classi!ed as high on the glycemic index (GI) and so are often excluded from the diets of individuals trying to follow a low-GI diet. In fact, the GI of potatoes can vary considerably depending on type, origin, preparation methods, and with what it is consumed.

POTATOES ARE THE WORLD’S FOURTH FOOD STAPLE AFTER WHEAT, CORN AND RICE AND ARE GROWN IN MORE THAN 125

COUNTRIES (EVEN IN SPACE IN 1995)

(sixty-nine)

IHM:MHONE OF THE STAPLE FOODS OF MODERN WESTERN

CIVILIZATION

POTATO DAUPHINOISE

A rich and indulgent example of French cui-sine for turning spuds into something more exciting

4-6

1kg King Edward, Maris Piper or Desiree potatoes, peeled and placed in a bowl of cold water to prevent them from browning3-4 cloves garlic500ml double creamsalt and freshly ground black pepper

Preheat the oven to 160C/320F/Gas 2.

Slice the potatoes into thin slices, about 3mm thick. Place the slices into a bowl as you cut them.

Trim the ends off the garlic cloves but don’t peel. Grate the cloves on a grater. The !esh will go through the "ne holes and the skins will be left behind. Scrape the grated garlic !esh into the bowl with the potatoes.

Season the potatoes, to taste, with salt and freshly ground black pepper.

Pour the cream over the potatoes and mix well again.Place the potato slices into the gratin dish. They should come to just below the top of the dish. Press the potato down with the back of a spoon or your hands so it forms a solid layer. The cream should come to just below the top layer of potato (top up with more double cream if neces-sary).

Place the potatoes in the oven and bake for 1-1# hours, or until the potatoes are completely tender. (If the cream looks like it’s splitting, your oven is too hot, so turn it down a bit.)

Serve the dauphinoise as a side dish to roasted meat or poultry.

SERVES

INGREDIENTS

METHOD

While there are close to 4000 different varieties of potato, it has been bred into many standard or well-known varieties, each of which has particular agricultural or culinary attributes. In general, varieties are categorized into a few main groups, such as russets, reds, whites, yellows (also called Yukons) and purples—based on common characteristics. Around 80 varieties are commercially available in the UK. For culinary purposes, varieties are often differentiated by their waxiness. Floury, or mealy (baking) potatoes have more starch (20–22%) than waxy (boiling) potatoes (16–18%). The distinction may also arise from variation in the comparative ratio of two potato starch compounds: amylose and amylopectin. Amylose, a long-chain molecule, diffuses from the starch granule when cooked in water, and lends itself to dishes where the potato is mashed. Varieties that contain a slightly higher amylopectin content, a highly branched molecule, help the potato retain its shape when boiled.The European Cultivated Potato Database is an online collaborative database of potato variety descriptions, updated and maintained by the Scottish Agricultural Science Agency within the framework of the European Cooperative Programme for Crop Genetic Resources Networks—which is organised by the International Plant Genetic Resources Institute

The blue potato (or purple potato) originated in South America. It has purple skin and !esh, which becomes blue once cooked. It has a slight whitish scab that seems to be present in all samples. The variety, called “Cream of the Crop”, has been introduced into Ireland and has proved popular.A mutation in the varieties’ P locus causes production of the antioxidant anthocyanin.

There are about "ve thousand potato varieties worldwide. Three thousand of them are found in the Andes alone, mainly in Peru, Bolivia, Ecuador, Chile, and Colombia. They belong to eight or nine species, depending on the taxonomic school. Apart from the "ve thousand cultivated varieties, there are about 200 wild species and subspecies, many of which can be cross-bred with cultivated varieties, which has been done repeatedly to transfer resistances to certain pests and diseases from the gene pool of wild species to the gene pool of cultivated potato species. Genetically modi"ed varieties have met public resistance in the United States and in the European Union.The major species grown worldwide is Solanum tuberosum (a tetraploid with 48 chromosomes), and modern varieties of this species are the most widely cultivated. There are also four diploid species (with 24 chromosomes): S. stenotomum, S. phureja, S. goniocalyx, and S. ajanhuiri. There are two triploid species (with 36 chromosomes): S. chaucha and S. juzepczukii. There is one pentaploid cultivated species (with 60 chromosomes): S. curtilobum. There are two major subspecies of Solanum tuberosum: andigena, or Andean; and tuberosum, or Chilean. The Andean potato is adapted to the short-day conditions prevalent in the mountainous equatorial and tropical regions where it originated. The Chilean potato, native to the Chiloé Archipelago, is adapted to the long-day conditions prevalent in the higher latitude region of southern Chile. The International Potato Center, based in Lima, Peru, holds an ISO-accredited collection of potato germplasm. The international Potato Genome Sequencing Consortium announced in 2009 that they had achieved a draft sequence of the potato genome. The potato genome contains 12 chromosomes and 860 million base pairs making it a medium-sized plant genome. More than 99 percent of all current varieties of potatoes currently grown are direct descendants of a subspecies that once grew in the lowlands of south-central Chile. Nonetheless, genetic testing of the wide variety of cultivars and wild species af"rms that all potato subspecies derive from a single origin in the area of present-day southern Peru and extreme northwestern Bolivia (from a species in the Solanum brevicaule complex).

OUR PURPLE MAJESTY POTATOES ARE NATURALLY PURPLE AND BURSTING WITH HEALTH BENEFITS. THESE POTATOES ARE FULL OF PURPLE

GOODNESS, JUST LIKE OTHER PURPLE SUPERFOODS SUCH AS BLACKBERRIES AND BLUEBERRIES.

(seventy-four)

The white or Irish potato (Solanum tuberosum), also called the “earth apple” (Fr. pomme de terre), needs no lengthy introduction. The tubers of this and other species were an important source of food to early South Americans, especially the Incas and their ancestors in the Andean highlands. In regions where climate is too cold for maize, natives have been able to grow potatoes; the archeological record of potato use dates back at least 13,000 years in Chile and 9000 years in Peru and Bolivia. In Peru the tuber is freeze-dried in the night air and then trampled (chu�o) to make a starch staple, and this is added to stews with other tubers (oca, Oxalis tuberosa; melloco, Ullucus tuberosus). Potato is also used to make an alcoholic beverage called chicha.

White potato became an essential staple in the diets of common people throughout Europe. In Ireland, where the crop did extremely well, potato was the only staple food; e.g., male farm workers consumed 12-14 pounds of potatoes daily. In 1845, after three weeks of wet weather, the Irish potato crop began to die. The leaves and, subsequently, the tubers were infected with a fungus known as the late blight of potato, Phytophthora infestans, but only one person, Reverend M.J. Berkeley, knew and believed this. Tubers rotted, and from 1846 to 1851 nearly 1.5 million Irish (original population 8 million) died of starvation and other health complications. At the same time, over a million Irish people emigrated to the large eastern cities of the United States.

Solanum tuberosum is the fourth largest yielding crop plant in the world, behind wheat, rice, and maize, but compared with these three cereals, its production (nearly 225-285 million metric tons) occurs on 10% of the area. Potato trivia includes that this species is cultivated in 126 countries (1980 data), although Europe and the former Soviet Union contained 70% of the global potato area. One area in Switzerland produces 42 tons per acre, and other high yields come from the Netherlands and

Israel. Best potato production occurs where days are bright and sunny and nights are cool (50-57 degrees F). Highest tuber production is related to very high leaf area. Tubers form on stolons when the plant !owers, and they are no longer initiated after !owering. When the foliage dies with a frost, the tubers are harvested. About 7% of the crop is saved as “seed.” A potato is cut into segments, which include at least one eye (a bud or node), from which emerge future shoots. (The starving Irish had to eat their seed potatoes during the famine, which left them with little for the next planting.) Potatoes to be eaten are stored at low temperatures (6 to 15 degrees C) to prevent buds from growing and to keep starch levels constant. Keeping them at higher storage temperatures is why they sprout in our pantries at home.

The potato is nutritionally very good, high in starch (8-28%) but with 1-4% protein in the inner layers of the skin (periderm, i.e., cork cells). This species also has some vitamin C. In addition to the usual eating of the tuber, white potato is used in the fermentation of vodka and for adhesives and sizing in paper and textiles. You should never eat a green potato, they are poisonous, if much is consumed. The poisonous substance is the alkaloid solanine, which is made in all green tissues of the plant.

As for late blight of potato--the disease is still around and causes problems wherever Irish potatoes are grown. The disease can be controlled by the application of Bordeaux mixture, a substance that was only tried on potatoes in 1892. Potatoes are subject to attack by as many as 250 pests, and researchers at the International Potato Center in Lima, Peru are attempting to use the gene pool of eight cultivated species, 3000 varieties, and from the 160 tuber-producing species of Solanum to yield new cultivars for feeding the people living in the Andes.

FIVE BILLION POUNDS OF POTATOES ARE MADE INTO FRIES EVERY YEAR

(seventy-six)

p.42 Knead to know: A Masterclass in the art of bakinghttp://www.independent.co.uk/life-style/food-and-drink/features/knead-to-know-a-masterclass-in-the-art-of-baking-969616.html(Accessed 14 May 2013)

p.45The history of the croissant , or the french have a word for ithttp://www.examiner.com/article/the-history-of-the-croissant-or-the-french-have-a-word-for-it(Accessed 14 May 2013)Learning the art of Croissant in Francehttp://www.parisiensalon.com/2011/05/learning-the-art-of-the-croissant-in-paris/ (Accessed 14 May 2013)

p.51A New Start at the Old Glen http://oldglenhouse.co.uk/2011/05/24/this-months-special-story/(Accessed 14 May 2013)

p.61The Betty’s Story http://www.bettys.co.uk/About_Bettys/The_Bettys_Story.aspx(Accessed 14 May 2013)

p.63Brimham Rockshttp://www.nationaltrust.org.uk/brimham-rocks/(Accessed 14 May 2013) Geologyhttp://www.brimhamrocks.co.uk/geology.htm(Accessed 14 May 2013)

p.71Dauphinoise Potatoeshttp://www.bbc.co.uk/food/recipes/dauphinoisepotatoes_90205(Accessed 14 May 2013) p.74Potatohttp://en.wikipedia.org/wiki/Potato(Accessed 14 May 2013)

p.76Earth Apple -- Irish Potatohttp://www.botgard.ucla.edu/html/botanytextbooks/economicbotany/Solanum/index.html(Accessed 14 May 2013)

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p.6City of Light Evolveshttp://www.miamiherald.com/2013/05/12/3390921/city-of-light-evolves.html(Accessed 14 May 2013)

p.8 Le Pain Quotidien http://www.tripadvisor.co.uk/Restaurant_Review-g186338-d795479-Reviews-Le_Pain_Quotidien-London_England.html (Accessed 14 May 2013)Philosophyhttp://www.lepainquotidien.co.uk/#/en_UK/about/philosophy(Accessed 14 May 2013) Communal Tablehttp://www.lepainquotidien.co.uk/#/en_UK/about/communal_table(Accessed 14 May 2013) Boulangeriehttp://www.lepainquotidien.co.uk/#/en_UK/about/boulangerie(Accessed 14 May 2013)

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p.14Ideals: The Streets of Paris https://www.mtholyoke.edu/courses/rschwart/hist255-s01/mapping-paris/Streets_of_Paris.html(Accessed 14 May 2013)

p.18-26History of the Louvrehttp://www.louvre.fr/en/history-louvre(Accessed 14 may 2013)

p. 30-32La Défensehttp://en.wikipedia.org/wiki/La_Défense(Accessed 14 May 2013)\

p.40-44Paris Tea Salonshttp://www.bonjourparis.com/story/paris-tea-salons/(Accessed 14 May 2013)

STAPLEFOOD AND TRAVEL

Hayley SagarDigital Photography

FMP

STAPLEFOOD AND TRAVEL